Spaghetti With Ricotta Cheese Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 350 g dried spaghetti
• 3 tablespoons butter
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 tablespoon pine nuts
• salt and pepper
• 1 sprig fresh flat-leaf parsley, to garnish
• 115 g freshly ground almonds
• 115 g ricotta cheese
• 1 pinch of freshly ground nutmeg
• 1 pinch ground cinnamon
• 150 ml creme fraiche
• 2 tablespoons olive oil
• 125 ml hot chicken stock

Recipe

• 1 bring a large pan of lightly salted water to the boil over a medium heat. add the past and cook for about 8-10 minutes until al dente.
• 2 drain the pasta, return to the pan and toss with the butter and parsley. keep warm.
• 3 to make the sauce mix the almonds, ricotta, nutmeg, cinnamon and creme fraiche together in a small pan over a low heat. stir until it forms a thick paste. gradually stir in the oil. then slowly pour in the stock until smooth. season to taste.
• 4 transfer the pasta to a large, warmed serving dish, pour the sauce over it and toss together well with 2 forks. sprinkle over the pine kernels, garnish with a parsley sprig and serve.